Begin by preparing your Medjool dates; if they seem dry, soak them in hot water for 10 minutes to soften. Drain well.

In a food processor, pulse the pitted Medjool dates until they clump together into a sticky ball, about 30 seconds.

Add the almonds, walnuts, chia seeds, flax seeds, and sea salt to the processor and blend until finely chopped but still clumped, about 20-30 seconds.

Pour in the vanilla extract and pulse a few more times to fully integrate it, about 10 seconds.

Line an 8x8 inch baking pan with parchment paper and transfer the mixture, pressing it firmly to create an even layer.

Cover with plastic wrap and refrigerate for at least 2 hours to firm up.

Once firm, lift the mixture from the pan using the parchment paper and cut into 10 even bars.